Efecto antibacteriano in vitro del aceite esencial del rosmarinus officinalis (romero) sobre el streptococcus mutans atcc 25175
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Date
2016
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Universidad Nacional de Trujillo
Abstract
El propósito del presente estudio de tipo experimental fue determinar el efecto antibacteriano in vitro del aceite esencial del Rosmarinus officinalis (Romero) sobre el Streptococcus mutans ATCC 25175, el cual se realizó en las concentraciones de 5%, 25%, 50%, 75% y 100%. Se efectuó la prueba de susceptibilidad, utilizando el método de difusión en discos; en los cuales todos los discos presentaron halo de inhibición, y los tamaños de éstos aumentaron directamente proporcional a las concentraciones utilizadas. Para hallar la Concentración Mínima Inhibitoria se empleó el Método de dilución en tubos; de cada cultivo se sembró en placas con Agar Mueller Hinton- Sangre, para determinar las Unidades Formadoras de Colonias (UFC); en tanto que, las cinco concentraciones de aceite esencial de romero presentaron efecto inhibitorio del crecimiento de S. mutans, asimismo sólo se halló la concentración mínima inhibitoria en aceite esencial de romero al 75%. Se concluyó que tanto el aceite esencial de romero a las concentraciones mencionadas poseen actividad inhibitoria in vitro sobre el crecimiento de cepas de Streptococcus mutans.
The purpose of this experimental study was to determine the antibacterial effect in vitro of essential oil of Rosmarinus officinalis (Rosemary) on Streptococcus mutans ATCC 25175, which was held at concentrations of 5%, 25%, 50%, 75% and 100%. susceptibility testing was performed using the disk diffusion method; where all disks had inhibition halo, and these sizes increased directly proportional to the concentrations used. To find the Minimum Inhibitory Concentration dilution method was used in tubes; of each crop was sown on plates with Blood Agar Mueller Hinton- to determine the colony forming units (CFU); while the five concentrations of rosemary essential oil showed growth inhibitory effect of S. mutans, also only the minimum inhibitory concentration in essential oil of rosemary to 75% was found. It was concluded that both the essential oil of rosemary to the concentrations mentioned have inhibitory activity in vitro on the growth of Streptococcus mutans strains.
The purpose of this experimental study was to determine the antibacterial effect in vitro of essential oil of Rosmarinus officinalis (Rosemary) on Streptococcus mutans ATCC 25175, which was held at concentrations of 5%, 25%, 50%, 75% and 100%. susceptibility testing was performed using the disk diffusion method; where all disks had inhibition halo, and these sizes increased directly proportional to the concentrations used. To find the Minimum Inhibitory Concentration dilution method was used in tubes; of each crop was sown on plates with Blood Agar Mueller Hinton- to determine the colony forming units (CFU); while the five concentrations of rosemary essential oil showed growth inhibitory effect of S. mutans, also only the minimum inhibitory concentration in essential oil of rosemary to 75% was found. It was concluded that both the essential oil of rosemary to the concentrations mentioned have inhibitory activity in vitro on the growth of Streptococcus mutans strains.
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Keywords
Aceite de Romero, Bacterias